Although Guatemalan cuisine is quite varied, Kak'ik is considered by some to be the unofficial national dish of Guatemala is Kak’ik, a spicy turkey stew. The red color of the dish evokes memories of blood used during rituals and sacrifices. From its pre-Hispanic origins to this day, the Mayans continue to kill and cook the turkey the way their ancestors did.
Ingredients:
A small turkey or rabbit (approx. 3 pounds)
1 pound of tomato
Two fresh sweet red peppers
1 dried chile guaque (You can find them in the booths that sell dried herbs by the bag in town)
1 dried chile pasa (You can find them in the booths that sell dried herbs by the bag in town)
Chopped Chile cobanero (dried hot red pepper)
2 onions (approx. 10 ounces)
2 garlic heads (including dried tails)
Salt
Chicken base
Fresh Cilantro
Fresh peppermint
Instructions:
1. Cook the turkey and the garlic heads and tails, in a large pot of water, add salt and chicken base to taste.
2. In a separate pan, cook tomato, onion, sweet red pepper, chile pasa, and chile guaque. (Do NOT add salt.) Once fully cooked, combine in blender. (You may puree, or leave partial vegetable chunks)
3. Once the turkey is cooked, add the vegetable mix to the stew. Add chopped cilantro and peppermint.
Bring to boil for about ten minutes.
4. Cover and cook over low heat for about 20 minutes.
5. Serve when cooled
This recipe follows the ancient Mayan way of making Kak’ik. To get the original Kekchi taste, you could add some dried chopped cobanero pepper to each dish, (remember, that will spice it up quite a bit!). Some may be tempted to add potatos, güisquil or other “filler” vegetables. Don’t.
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